The crepes are easy to make ---- just make the batter like you do for pancake mix.
Crepes Anyone?
by simplesally 23 Replies latest jw friends
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Frannie Banannie
Cheese Blintz's
Batter for crepes:
1 1/2 cups all-purpose flour
2 cups milk
3 tablespoons butter, melted
2 tablespoons sugar
two eggs
1/2-teaspoon vanilla
1/2-teaspoon baking powder
1/2-teaspoon salt
Butter for the pan
For filling:
1-cup cottage cheese (run it thru the blender to smooth it)
1-cup soft farmer cheese, or softened cream cheese (room temp.)
1/4 cup powdered sugar
1/4-teaspoon vanilla
On the side:
Sour cream
Strawberry preserves or your favorite fruit topping
powdered sugar
Use an electric mixer to blend together all the crepe ingredients except the butter for the pan in a large bowl. Blend just until smooth. The batter will be very thin.
Combine the filling ingredients in a medium bowl and mix by hand. Keep; the filling nearby.
Preheat a 10" frying pan over medium heat. (This size pan tapers to about 8" at the bottom.) When the pan is hot, add about 1/2 teaspoon of butter.
When the butter has melted, pour 1/3 cup of batter into the pan. Swirl the batter so that it entirely coats the bottom of the pan. Cook for 1-1/2 to 2 minutes or until golden brown on one side.
Use a spatula to lift an edge of the crepe. Grab it with your finger, slip the spatula underneath, and quickly flip it over. Cook for another 1-1/2 minutes or until a bit lighter shade of brown than the first side, then slide it out of the pan. Repeat with the rest of the batter, and stack the finished crepes on top of each other to keep them warm.
Heat the cheese filling in the microwave for 1 to 2 minutes or until it is hot.
When ready to fill the crepes, place each crepe, dark side down, on a plate. Pour 2 to 3 tablespoons of cheese filling across the center of the crepe. Fold the sides in and turn the entire blintz over (to hide the seam) onto a serving plate. You can use a knife to cut the rounded edges off the blintzes if you like. Repeat with remaining blintzes.
Serve 2 to 3 blintzes on a plate with a dollop of sour cream and two dollops of strawberry preserves carefully arranged on the plate next to the blintzes. Sprinkle the blintzes with powdered sugar.
If you would like to make this recipe with a lowfat or nonfat filling, replace the cream cheese or farmer's cheese with strained yogurt-a yogurt sold that is thick like cheese. To make it, pour a cup of lowfat or nonfat yogurt into a coffee filter placed inside a strainer. Put the strainer over a bowl and into the refrigerator for 4 to 5 hours so that all of the liquid whey strains out of the yogurt. What you have left in the strainer is a thick, nutritious yogurt cheese that can be used in place of cream cheese or sour cream in this recipe and many others. -
Purza
Basic Crepe
3 large eggs
2/3 cup flour
1 cup whole milk
2 Tablespoons melted butter1. In a blender or food prcessor, whirl eggs, flour & milk until smooth, scraping down sides of container as necessary
2. Set a nonstick frying pan 8 inches across bottom over medium high heat; when hot, brush bottom with butter, then wipe out excess with paper towel.
3. Lift pan from heat and pour in 1/4 cup batter; immediately tilt pan and swirl batter to coat bottom.
Crepe should set at once and form tiny bubbles. Set pan back over heat and cook crepe until lightly browned at the edge and dry looking on the surface. 1 to 3 minutes.4. Run a wide spatula under crepe edge to loosen. Turn crepe over and fill immediately.
Chicken-Pesto Filling
Spread 1 tablesppon pesto down the center of each crepe in the pan (see step 4 above); on top of pesto, spread 1 tablespoon of red pepper sauce (purchase at Trader Joes).
Top with about 1/4 cooked chicken and 2 tablespoons of parmesean cheese (or whatever cheese you desire).
Cook until bottom of crepe is browned, about 1 minuite, then fold two edges over filling leaving a little exposed. -
rebel8
Nutella! Nutella! Nutella on crepes!!! There are few better things in the world than that.